Prosciutto-wrapped Roasted Asparagus

One of my favorite Giada deLaurentiis recipes is more of a method than an actual recipe.  It calls for roasting stalks of asparagus and then wrapping them in this strips of prosciutto.  It's really delicious.  I like to roast asparagus until it has caramelized, leaving the tips almost crispy.  Unless the spears are rather thick, I bundle 3 or 4 of the pencil-thin asparagus into one.  Once wrapped in prosciutto, I like to 'gild the lily' by drizzling a little balsamic vinegar over the spears.  Delicious!!

Prosciutto-wrapped Roasted Asparagus

1 pound asparagus (about 19 stalks), trimmed
1 tablespoon olive oil
Salt and freshly ground black pepper
6 to 8 paper-thin slices prosciutto, halved lengthwise
Balsamic vinegar

Preheat the oven to 450 degrees F.

Snap the dry stem ends off of each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is slightly caramelized, about 15 - 25 minutes (depending on the thickness of the spears). Cool slightly.

Wrap each asparagus with 1 piece (about 1/2 a slice) of prosciutto, exposing tips. Arrange on a platter and drizzle with balsamic vinegar.  Serve at room temperature.

Adapted from Giada deLaurentiis

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